Classic Southern Pecan Pie
A rich, sweet pecan pie with a flaky crust, perfect for holidays and gatherings.
20 mins
Prep Time
50 mins
Cook Time
8
Servings
Ingredients
- 1 9-inch pie crust (homemade or store-bought)
- 1 1/2 cups pecans (halves or chopped)
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Nutrition Facts
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Instructions
Preheat the oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
In a large bowl, whisk together the eggs, corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, and salt until smooth.
Spread the pecans evenly over the bottom of the pie crust. Pour the filling mixture over the pecans, ensuring they are fully coated.
Place the pie on a baking sheet to catch any spills. Bake in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown.
Check the pie halfway through baking. If the crust edges are browning too quickly, cover them with aluminum foil to prevent burning.
Remove the pie from the oven and let it cool completely on a wire rack, at least 2 hours, before slicing and serving.
Chef's Tips
- Toasting Pecans: For extra flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes before adding them to the pie.
- Crust Protection: Use a pie shield or foil to protect the crust edges from over-browning during baking.
- Storage: Store leftover pecan pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- Make Ahead: The pie can be baked a day in advance and stored at room temperature overnight.
